Old Fashioned East Coast Seafood Frying Recipes

OLD FASHIONED EAST COAST SEAFOOD FRYING

Steps:

• Have vegetable oil 2 1/2 inches deep in fryer at 400 degrees F.
• Breading:
• Have breading ingredients in wide-rimmed bowls.
• For the cod fillet and the shrimp: Dip in flour and shake off excess. Then dip in egg, removing with slotted spoon. Then roll in cracker meal with dry hand. Remove onto a dry platter.
• For the scallops: Put the scallops on paper towels to absorb some of their liquid. Then coat in flour, then egg, then cracker meal. Then repeat egg dipping, then cracker meal. Remove to a dry platter.
• For the clams: Place rinsed clams on paper towels to absorb moisture. Dip clams in egg. Put equal amounts of flour and cracker meal in a large plastic or paper bag. Place clams in bag and shake them until coated. Remove to a dry platter.
• Frying: Fry seafood in batches, 3 to 5 minutes, or until golden and crisp. When fried, remove to brown paper (such as a brown paper bag) to drain before serving.
• 1 1/2 cups mayonnaise
• 1/2 cup ketchup
• 1/2 cup sweet relish
• 1/2 cup finely diced onion
• 2 tablespoons lemon juice
• 3 dashes hot sauce
• In a bowl, mix all ingredients. Chill before serving. Garnish seafood with lemon and parsley sprigs and serve with tartare sauce.;

SEAFOOD PARRILLADA

Steps:

• In large skillet add the oil and heat. Add all of the seafood ingredients and Old Bay Seasoning and cook for 3 minutes, stirring constantly. Add vegetables, mix thoroughly and cook for 35 minutes. Add the soy sauce and wine and cook for another 30 minutes. Serve with rice, salad, and tortillas.